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Charred Broccoli with Dates, Romesco and Toasted Walnuts

There’s something, shall we say, elegant? about this plate. The broccoli has deep flavor from a good, hot roast, and then you get layers of deliciousness and texture from the nuts, dried fruit, and of course, our Romesco.

Chef Tips: Watch our tutorial on no-mess broccoli-cutting. Holding the stalk with the head on the cutting board, and slicing downward, creates even, substantial pieces. And you don’t get bits of broccoli everywhere, which is nice.

Ingredients

Steps

STEP 1

Preheat oven to 425°F. Toss the broccoli in a drizzle of olive oil and a pinch of salt

STEP 2

Evenly spread out the broccoli on a baking sheet lined with parchment and roast for 25-30 minutes, until some of the broccoli is super crispy and deeply golden

STEP 3

Remove the broccoli from the oven and add a squeeze of Romesco. Toss to coat it with the sauce

STEP 4

Top the broccoli with the walnuts, dates, and lemon zest

$39.00
4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

Ingredients

Piquillo Peppers (Piquillo Peppers, Water, Salt, Citric Acid), Extra Virgin Olive Oil, Roasted Almonds, White Wine Vinegar, Roasted Garlic, Smoked Paprika, Sea Salt, Crushed Calabrian Chili Peppers.
1
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This recipe is also great with our Golden Turmeric Tahini sauce.

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Nutrition (per serving)

  • Calories = 470

  • Total fat = 27g

  • Total carbohydrates = 56g

  • Fiber = 12g

  • Protein = 10g

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